Zucchini Crisps

 

 

 

Ingredients:

• 1 large zucchini

• 1 tablespoon extra virgin olive oil

• 1/4 teaspoon sea salt

 

 

 

 

 

 

 

 

 

 

Instructions:

•  Wash your zucchini and cut ends off. (Dont Peel)

• Slice your zucchini into thin slices. 

• Place onto a dehydrator sheet covered with parchment paper.

• Dehydrate on high for one hour, then reduce heat to 115 degrees. Dehydrate until they are dry (approx 24 hours). You will know that they are ready once they are crispy!

• Before eating, place chips in a ziploc bag. Sprinkle a tiny bit of olive oil (add way less than you think you will need, it only takes a tiny splash to coat them well, and you don't want to over-oil them) in the sac.

• Shake and squish a bit inside the sac to distribute the oil. Once the oil is well distributed on the raw zucchini chips, add a bit of sea salt and any other flavoring that you like.

• Eat immediately! They don't keep well once you've seasoned them with the oil and spices, so... eat immediately.

• Also, they will lose their crispiness once they are stored so that's another reason why they should be consumed immediately.